This is so delicious. I am always on the lookout for new vegan cream alternatives and this one is amazing! Weeeeee! You have probably seen our other cream alternative which is a whipped coconut cream. This cashew cream is very different and can be used as a savoury cream or a sweet cream. The great nuttiness of the savoury cashew cream can be used as a delicious addition to curries such as a beautiful Indian Korma or in soups. On the other hand, adding the optional sweet ingredients below will make it taste a bit more "dessert-y" and will be yummy to add to the tops of cakes, pies or muffins. This has a really tasty nutty flavour, so if you don't want to add a nutty flavour to your desserts then you may want to use our whipped coconut cream instead. Jerome loves this... he normally doesn't like nuts but he really enjoyed this. I was so excited when I made this that I scooped it up with my finger and ran from the kitchen to the office, screaming with excitement. When I got there I shoved my finger at him and made him eat it! And no... he didn't look at me strangely as he has grown accustom to my "special" traits hehe. Have a look at the tips and serving suggestions at the bottom of this page for ways to use this in your meals.
makes 1 cup
For Savoury Cashew Cream:
1 cup (140g) whole raw unsalted cashews
6 tablespoons (120ml) soy milk
For Sweet Cashew Cream (optional), add:
1/2 teaspoon vanilla extract
sweeteners of choice
- Put the raw cashews into a container and pour in water until the cashews are just covered.
- Cover with a lid and leave overnight to soak and soften (At least 8 to 10 hours).
- After the cashews have soaked for 8 to 10 hours, drain the cashews and discard the liquid.
- Put the cashews into a processor/blender and process until they become a thick paste.
- Pour in the soy milk, 1 tablespoon at a time until it becomes a creamy consistency to your liking. You may want to add more or less soy milk than I have suggested to make the consistency you need.
- Blend for a few minutes until it is smooth, creamy and without lumps. Spoon it through a sieve for a silkier consistency.
- If you are wanting a savoury cream, well you are done! Use immediately or refrigerate until needed.
- If you want a sweet cream. Add the vanilla and sweeteners to the processor with the cream and blend until combined, smooth and creamy.
- Will keep in the fridge for about 2 to 3 days.
- You can freeze it for a few months.
- For a nut butter or spread: Blend the drained soaked cashews without any liquid into a thick paste. This is delicious on its own. It has a taste between tahini and peanut butter and is beautiful on toast!
- Use the savoury version of the cashew cream in curries. Especially in kormas!
- Use the sweet version of the cashew cream in desserts that will compliment a nutty addition. Such as carrot cake!